Escovitch Fish Recipe

This dish features fried fish (usually snapper) topped with a spicy, vinegar-based dressing made with onions, carrots, peppers, and scallions. It’s tangy, spicy, and full of flavour. Escovitch fish is popular in coastal towns like Port Antonio or Negril or Whitehouse.

Ingredients:

• 1 whole snapper or other white fish, cleaned and scaled

• 1 cup vinegar

• 1 onion, sliced

• 1 sweet pepper (bell pepper), sliced

• 2 carrots, thinly sliced

• 1 scotch bonnet pepper, sliced

• 2 cloves garlic, minced

• 1 tbsp sugar

• 1 tsp allspice (pimento)

• 1/2 tsp thyme (fresh or dried)

• Salt and black pepper to taste

• 2 tbsp vegetable oil (for frying)

Instructions:

1. Season the fish with salt and pepper (and magic fish seasoning.) Heat the vegetable oil in a frying pan over medium-high heat.

2. Fry the fish until golden brown on both sides. Remove and drain on paper towels.

3. In a separate pan, heat 2 tbsp of oil over medium heat. Add the onion, sweet pepper (bell pepper), carrots, and garlic. Sauté for 5 minutes.

4. Add the vinegar, sugar, allspice, thyme, and scotch bonnet pepper. Let the mixture simmer for another 5 minutes.

5. Pour the escovitch sauce over the fried fish. Let it sit for 10-15 minutes for the flavours to meld.

6. Serve the fish with bammy or fried dumplings.